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Crescent: Crab Quiche Squares

Source of Recipe

Jann Stricklin


List of Ingredients

1 8 ounces can refrigerated crescent rolls
8 ounces cream cheese, softened
1/2 cup sour cream
2 eggs
2 cans crabmeat, drained, flaked (6 oz each)
3/4 cup grated Parmesan cheese
8 green onions, finely chopped
1 dash salt and pepper


Recipe

Heat oven to 350ºF. Unroll dough into 2 long rectangles. Place in ungreased 13x9 inch pan; press over bottom to form crust and press perforations to seal. Beat cream cheese in medium bowl until light and fluffy. Add sour cream and eggs, beating well. Add crabmeat, 1/2 cup of the cheese, onions, salt and pepper, mixing well. Spoon and spread over dough in pan. Sprinkle with remaining 1/4 cup cheese. Bake at 350ºF for 35 to 40 minutes or until center is set and edges are golden brown. Cool for 10 minutes. Cut into squares. Also good as appetizer.